We want to know your favorite food!

Ever had a pastrami cheese burger from Rutters in pa?

It's a good thing I don't live too close. I would eat these every day and watch my weight rocket up further than it already is. This is my latest find. Also the brisket from gio's bbq in pa is wicked awesome. I want quick and delicious options like these usually.
Where are you located? I also much prefer the small independent places. Heck with all the major chains mass produced over priced junk. I much prefer to help support the little guy as well.

 

I like American food, beef, & chicken/turkey mostly, with fish every now and then. I prefer the larger french fries, (Wendy's or bigger) not so worried about the count, but really hate "shoestring" fries, with a baked potato option.
Vegetable, cole slaw, or salad on the side.
Quick food I like chicken or tuna salad, and even peanut butter and jelly sometimes.
Try size options for those who want more, everyone doesn't want a huge meal.
Biggest thing is start with quality ingredients!!!!!
Make sure wait staff is aware that we are on a schedule, get the food to us quickly, still hot, and check back often. Have the check out person ask if everything was OK, and what can be done to make it better, and listen to the customer.
Good luck trying to satisfy every type of trucker.

 

Above all....SERVICE
I want to be in and out fast. If you are building a diner consider an area for drivers only. Same way some petro still do it. I like being asked if I know what I want or do I want to see a menu. If I'm just hanging out and have some extra time I'll let the waitress know I'm in no hurry.
If you are doing a hot food ready in the store take a look how kwik trip does it. And again I don't want to stand in a long line to pay. This is one major reason I pass by the major chains.

 

I never do the buffet.

I prefer actual meat, not generic ground that cannot be identified as a filling in a western omlette for example.

I remember one overpriced meal in Jersey, they claimed it was supposed to be french dip. The two slices they offered on the plate was thin enough to see though with about a tablespoon or two of lukewarm gravy. 14.00 please. And the bread was two slices of wonder. (I aint been back since) If you are going to do a roast meal of some kind make em hearty.

Get a good cook in there. Don't hire a burger flipper or someone just passing time until he made his tuition cash or something.

Back that good cook with a staff that runs around in numbers. I recall one incident where there was one cook, and just one waitress in a proper truckstop in I-81 VA TA trying to take care of 60 hungry drivers who all waited a hour plus. It was a house of discontent that night and the first experience of austerity.

Source actual produce, don't rip a can of something that has been on the shelf at the cheapest price god only knows how long. It will be a little more expensive, but believe you me when I tell you 1000 truckers will hear about your meals across the USA and they tell 10,000 more etc.

Spend the time with that cook to actually prepare and cook the foods right. If it is one thing that will destroy my future visits is throwing the plate into a microwave for the sake of speed. I'll wait a while, in fact I'll break out the maps and papers planning the run, just keep a pot of coffee at the table until the meal is done, however long it takes.

I did not give you too many food options, if you ever visited the old Dixie Home in McLean IL, you will get a idea of the fare that I considered pretty good.

Do try to come up with something that is considered a .. regional trademark or a symbol of your particular part in the culture. For example.. if I go to Eastern Carolina, they are all about that pork. Maryland is crabs and so on. If you do that specialty well, that represents your local area people will come and stop at your place to get it passing many bigger places to get there.

Truckstops are becoming history. Many have been closed, sold and buried by big box stores around the USA over the years. Do not consider installing subway, fast food or some crappy 2 minute self serve food vendors. It wont work out very well. You might feed 2000 people today with that who don't know the difference. But when for example I have been down towards Mexico and had actual mexican food that makes Taco Bell a wrapped paper mockery imitation you can understand why I don't do taco bell.

Have someone take phone orders or even text based orders. They are coming at you as I was one morning towards Breezewood 76 up there at about 4:10 am with a delivery that absolutely cannot and will not be late. I will absolutely give you 10 minutes for the actual picking up, payment etc and leaving if it is ready or not. They had it ready in 4 long before I got there. That particular encounter made it possible to take food to go in a very time sensitive delivery and I think a nice 12.00 sale for that particular meal which was really welcome that morning.

 

I think the most important thing is real food. Not canned, frozen, processed stuff. Have someone who can actually cook. The big truck stop chains are awful. The second thing for me is something different. We get the same old stuff almost everywhere.

 

Tacos. The more authentic the better. Just meat, onions, cilantro, and some lime and I'm a happy trucker.

 

I wouldn’t mind seeing fried haddock.

 

With the invasion of fast food junk and fryed garbage a good wholesome sit meal the costs 15 bucks doesent bother me ...with what TA and petro are serving these days I feel ripped off !
And you are better off money wise to order a steak .
A good meal ata loves , j ,pilot ...forget it !